Tandoori Chicken: Pakistani BBQ Chicken

This Tandoori Chicken is a classic Pakistani dish, made with bone-in chicken marinated in a spicy yogurt marinade then grilled or baked in the oven for a mouth-watering chicken dish.

Tandoori Chicken is a classic Pakistani grill dish. It is made with bone-in chicken, marinated in yogurt and lots of spices, then traditionally cooked in a tandoor (clay oven).

When it is cooked in this traditional way, it takes on a smoky flavor.

Tandoori Chicken is a typical offering at Pakistani family barbecues.

At family barbecues and picnics, we tend to swap the typical burgers and hotdogs for grilled meats like Tandoori Chicken and Beef Seekh Kababs, served alongside lots of sides like Tandoori Naan, and Laal Aloo.

How to make Tandoori Chicken?

Tandoori Chicken can be a simple dish, but there are lots of options to make it your own.

This recipe can be cooked on the grill or in the oven. To get the smoky flavor, use the charcoal smoke method in the recipe below.

#1: Prepare the Tandoori Masala

The base for this recipe is the tandoori masala. It is a combination of spices that are dry roasted, then ground.

The spices in our tandoori masala are:

• coriander seeds
• cumin seeds
• black pepper, whole
• cloves, whole
• black cardamom
• fenugreek leaves
• nutmeg
• javantri (mace) tiny piece, optional
• cinnamon
• aniseed
• paprika
• red chili

We highly recommend using whole spices where possible. The aroma from freshly roasted and ground spices will make the most flavorful chicken.

How to roast spices for tandoori masala?

There are two ways to roast spices: using the stove top or by using the microwave.

• Stove-top Method: place all the ingredients in a small frying pan or saucepan over a medium heat and stir for 1-2 minutes, or until they begin to look toasted and start to jump in the pan. The spices will be more fragrant when done.
  
• Microwave method: place all the ingredients in a small bowl in the microwave for about 30 seconds. The spices will be fragrant when done.

Once the spices are roasted, allow them to cool completely. Then grind them using a spice grinder or mortar and pestle.

#2: Make the marinade

When your dry spice mixture is ready it’s time to make the marinade.

The marinade comes together really quick once your dry spices are ready.

In a small bowl add the dry spice mixture along with:

• yogurt (or sour cream or greek yogurt) – this adds that traditional tang and helps making the chicken tender.
• lemon juice
• cooking oil
• ginger-garlic paste (or substitute with powder)
• meat tenderizer or kachri powder – this is extra insurance for tender chicken
• green chilli, chopped (optional)

Traditionally, tandoori chicken is a bright red color. This is highly dependent on the color of the paprika and red chili.

If you prefer a more traditional red color to your Tandoori Chicken, you can add a little red or orange food color!

#3: Marinate the chicken

Once the marinade is ready, coat the chicken generously. It helps to get your hands into it to make sure that the chicken is fully cooked.

Next, set the marinated chicken aside for at least 4-5 hours. This allows the chicken

#4: Cook the Chicken

Since most of us don’t have access to a tandoor (clay oven), this recipe can be made either on the grill, or in the oven.

Grilling Method:

Place chicken on a pre-heated grill and cook uncovered for a few minutes, then cover until fully cooked. Flip chicken halfway through cook time.

The time the chicken will take to cook will depend on the size of the chicken and temperature of the grill.

It is normal for the chicken to be slightly charred.

Oven Method:

This recipe can be made in the oven.

Pre-heat the oven to 350ºF. Line a tray with foil and place a wire rack on the tray. This allows the juices to fall into the tray so that the chicken stays dry.

Place chicken on the wire rack. Cook in the oven for 20-30 minutes, flipping halfway.

The chicken is fully cooked when juices run clear.

Optional – Charcoal Smoke the Chicken

To get the traditional smokey flavor, you can charcoal smoke the chicken.

• Place the cooked chicken into a pan with a tight fitting lid. Add a piece of tin foil in the middle for the charcoal.
• Light a piece of charcoal using the stove, and immediately place the charcoal in the pan onto the foil. Pour a one half teaspoon of oil on the charcoal and it will start smoking heavily.
• Cover the pan immediately and let the chicken smoke for about five minutes. The chicken will get a smoky flavour just like a tandoor oven.

Tips for Tandoori Chicken

• Typically, Tandoori Chicken is made with bone-in chicken leg quarters or drumsticks. But you can use this marinade for boneless chicken thighs or breast pieces.
• Tandoori chicken traditionally has a red color. The color depends on the color of the paprika and chilli. Adding a little red food color will help make it the traditional red.
• This recipe can be made in either the grill or the oven.
• You can get a nice smoky charcoal flavor by smoking the chicken once it is fully cooked.

What to serve with Tandoori Chicken?

Tandoori Chicken is usually served with sides such as paratha or Tandoori Naan along with lots of sliced red onions and cucumbers.

Make sure to pair it with your favorite sauces or chutneys to dip into! We recommend our Imli Chutney or a simple yogurt Raita.

If you’re looking for other side dishes to serve with Tandoori Chicken, we recommend Laal Aloo (spicy potatoes).

If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess

Ready to make Tandoori Chicken?